"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Roast with Sauerkraut Recipe

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This recipe for Pork Roast with Sauerkraut, by Joyce Cooper Krage, is from Cooking From The Heart,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Contributor:

Contributor:

Joyce Cooper KrageAdded: Tuesday, October 21, 2008

Category:

Category:

Ingredients:

Ingredients:

Pork RoastSauerkraut

Directions:

Directions:

Bake pork roast in oven as indicated per the instructions for the size and weight. The last hour cover roast with your favorite sauerkraut (we use 2 jars of Clausens for a 1/1/2 to 2 pound roast.) Cover to bake. The last 10 to 15 minutes uncover and let finish baking. Serve immediately.

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